Pork Lo Mein Recipe (Low Fodmap)

Luckily, it’s often pretty easy to make Asian dishes low-FODMAP. (Just be sure to use regular green cabbage and avoid savoy cabbage, which is high in FODMAPs.) And don’t be put off by what looks like a long list of
ingredients; it’s simple to make and comes together super fast.

LOW FODMAP PORK LO MEIN Ingredients

YIELD: 4 SERVINGS

• 8 ounces (225 g) gluten-free rice spaghetti
• ¼ cup (60 ml) gluten-free soy sauce or tamari
• 2 tablespoons (28 ml) rice wine vinegar
• 4 teaspoons (11 g) cornstarch
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• ½ teaspoon grated fresh ginger
• 2 tablespoons (28 ml) canola oil or other neutral oil, divided
• 1 clove of garlic, peeled and smashed, but kept whole
• 1 pound (455 g) boneless pork chops, cut into 1-inch (2.5 cm) cubes
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 cups (210 g) shredded green cabbage
• 1 cup (110 g) shredded carrots
• 1 stalk of celery, thinly sliced
• 1½ cups (355 ml) chicken broth, chicken stock, or vegetable broth
• ½ of a bunch of scallions (green parts only), sliced

LOW FODMAP PORK LO MEIN Steps

1. Bring a large pot of lightly salted water to a boil.
2. Add the spaghetti and cook according to the package directions.
3. Drain and rinse with cold water.
4. Set aside. In a small bowl, whisk together the soy sauce, rice wine vinegar,
   cornstarch, sugar, sesame oil, and ginger.
5. Set aside. Heat 1 tablespoon (15 ml) of the canola oil in large wok or skillet over medium-high heat.
6. Add the garlic and sauté for 1 to 2 minutes, just until the garlic turns brown.
7. Remove and discard the garlic. Season the pork with the kosher salt and black pepper.
8. Stir-fry for 4 to 5 minutes until browned and cooked through.
9. Transfer to a plate and set aside. In the same wok or skillet, heat the remaining
   1 tablespoon (15 ml) canola oil over medium-high heat.
10. Add the cabbage, carrots, and celery.
11. Stir-fry until the vegetables are crisp-tender and are starting to brown about 4 to 5 minutes.
12. Add the pork back to the wok.
13. Stir in the broth or stock and the soy sauce mixture.
14. Bring to a simmer and cook until the sauce is thickened.
15. Toss in the spaghetti just to combine and reheat.
16. Serve immediately, sprinkled with the sliced scallions.